Ingredients
Filling:
1-1/2 C shredded skinless roasted chicken
4 oz can chopped green chilies
1/4 C- NF or light sour cream
3/4 tsp ground cumin
8 thin corn tortillas (6 inch rounds)
1-3/4 C canned enchilada sauce, heated
1 C shredded RF Monterey Jack
or Mexican-blend cheese
Toppings:
1/2 C- NF or light sour cream
1/4 C finely chopped scallions or fresh cilantro
Preheat oven to 450 degrees.
Combine all filling ingredients in
a bowl and toss to mix well, set aside.
Coat nonstick skillet with cooking spray, preheat over medium heat. Place a tortilla in the pan and heat for 10 to 15 seconds on each side, until the tortilla is pliable enough to roll up.
Lay tortilla on flat surface, spread 1/4 cup of the filling along one end. . Roll tortilla to enclose filling.
Coat 9x13 inch pan with cooking spray, lay enchilada in pan, seam side down.
Repeat with remaining tortillas, leaving 1/4-inch space between enchiladas to prevent sticking together.
Pour sauce over enchiladas, covering completely.
Bake uncovered for 8 minutes. Sprinkle cheese over the top and bake for about 3 minutes, or until the cheese is melted.
Serve hot, topping each serving with sour cream and scallions or cilantro.
Nutritional Information Per Serving (1/4 of recipe): Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 g, Fat: 9 g, Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg
Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable
